Veggie Burgers With Onion MarmaladeIngredients

Veggie Burgers, Bulgur Style

8 rolls, whole-grain
1 cup water
1/2 cup bulgur
1/4 teaspoon salt
2 teaspoons extra virgin olive oil
4 finely chopped cloves of garlic
1 pound coarsely shredded portabella mushrooms
2 coarsely shredded medium carrots
1 large coarsely shredded yellow squash
1 large coarsely shredded zucchini
3 chopped green onions
1/4 teaspoon ground black pepper
1/4 teaspoon salt
1/2 cup Steel cut Oatmeal
3 tablespoons flour, wheat
8 lettuce leaves, large
2 tomatoes, large

Onion Marmalade

2 teaspoons extra virgin olive oil
2 1/2 cup(s) sliced onions
1/4 cup Ketchup (Heinz Organic)
2 tablespoons cider vinegar
2 tablespoons light molasses
1 tablespoons Worcestershire sauce


Prepare whole-grain rolls.
Heat water, bulgur, and salt to boiling over high heat in 1-quart saucepan.
Let boil 2 minutes.
Cover and remove from heat to allow mixture to stand for 15 minutes.
While waiting, use a large nonstick skillet to heat 1 teaspoon oil over medium heat.
Adding garlic, saute for 1 minute.
Add in the mushrooms, carrots, yellow squash, zucchini, green onions, black pepper, and salt.
Stirring occasionally, cook concoction about 25 minutes or until all liquid evaporates.
Remove from heat to let cool for 10 minutes.
Combine bulgur mixture, vegetable mixture, cornmeal, and 1 tablespoon flour in large bowl. Mix until well combined.
Divide bulgur-vegetable mixture into eight 2/3-cup servings.
Press each serving into a 4-inch patty.
Lightly dust all sides of patty, using remaining 2 tablespoons flour. Place on plate.
Repeat with rest of burger mixture.
Refrigerate patties for 20 minutes.

Prepare Onion Marmalade, during wait time.
Heat 2 teaspoons of olive oil over medium heat in large skillet.
Add 2 1/2 cups sliced onions.
Stir occasionally while cooking, about 5 to 7 minutes or until softened
Add 1/4 cup ketchup, 2 tablespoons cider vinegar, 2 tablespoons light molasses, and 1 tablespoon Worcestershire sauce to concoction.
Reduce heat to low, cover, and stir occasionally while cooking, for about 20 to 25 minutes or until onion mixture thickens.
(If making for future use, cool and transfer onion marmalade to bowl or container, cover and refrigerate until ready to serve.)
Heat remaining 1 teaspoon oil over medium heat in large frying pan.
Cook 4 patties at a time about 8 to 10 minutes or until browned.
Carefully turn patties over and cook for about 8 to 10 minutes or until brown on other side.
Remove burgers from skillet and keep warm.
Repeat all steps to brown rest of patties.
Cut each tomato into 8 uniform pieces.

Split each whole-grain roll in half to serve.
Place even amounts of onion marmalade onto roll bottoms.
Sans the rolls, spoon onion marmalade onto individual plates.
Place patties, or veggie burgers, on marmalade.
Top with tomatoes, lettuce, and, if using, tops of rolls.

Serves 8.

Adapted from: